KVKV Kulambu

Method

1. 1

   Cut the brinjal into four pieces and transfer it to a bowl. Steam both the brinjal and the cluster beans until they are about 80 percent cooked. Add turmeric and salt and mix well Spread them on a tray and et them dry in the sun for 8 hours. Now separate the cluster beans, mix them with curd, and keep them to dry until completely dry. Let the brinjal also dry completely.

   BrinjalCluster BeansTurmeric PowderSaltCurd

2. 2

   In a kadai, add toor dal and water, and cook it for 20 minutes.

   Toor DalTurmeric PowderWater

3. 3

   Soak the vathal in warm water, strain it, and keep it aside.

   Water

4. 4

   In a kadai, add oil, mustard seeds, onion, and tomato, and sauté for 5 minutes.

   Sunflower OilCurry leavesSmall Onion (Shallots)GarlicTomato

5. 5

   Now add chilli powder and salt, and sauté for 2 minutes. Add the cooked dal and the vathal, and simmer for 5 minutes.

   SaltWaterRed Chilli Powder

6. 6

   Soak the tamarind in water, squeeze it, extract the tamarind water and add to the kadai

   TamarindWaterCoriander Leaves

7. 7

   In a tadka pan, add all the remaining ingredients. Once they splutter, pour it into the kadai. Finish with coriander leaves.

   CuminSunflower OilFenugreek SeedsBlack PeppercornsSmall Onion (Shallots)Garlic